Ingredients:

• Methi seeds – 1/2 cup
• Tamarind paste – 1 small cup
• Tamarind – 1 small piece
• Til (sesame seeds) – 1 tbsp
• Fresh Coconut (grated) – A handful
• Turmeric powder – 2 tbsp
• Channa (white, split) – 2 tbsp (for chutneys)
• Red Chilli – 4-5
• Jaggery – small piece
• Mustard – 1 tbsp
• Curry leaves – 2-3 stems
• Oil – 4-5 tbsp
• Salt to taste

Method:

1. Roast the methi seeds in a pan on low flame for 5 mins (don’t let the seeds turn black).
2. Grind the seeds (not too finely) and keep aside.
3. Grind the til, red chilli, tamarind, jaggery, coconut and channa into a fine paste using a little water.
4. Pour the powdered methi in a vessel, add a cup water and let it cook.
5. Keep adding water as methi needs a lot of water to cook.
6. After some time, add salt, turmeric, tamarind paste and continue cooking.
7. After 10 mins, add the til-coconut-jaggery paste and let the mixture boil until it turns thick like chutney.
8. Add more jaggery or tamarind if it tastes bitter.
9. Add a tadka of mustard, oil and curry leaves.
10. Serve hot with rice and ghee or with roti.

Recipe courtesy of Rashmi